Tuna Sushi Bowl

5 from 3 votes

This canned tuna sushi bowl is SO flavoursome, packed with crunchy veg, sushi rice, avocado and tinned tuna. All with a lime, tamari and sriracha dressing for the perfect gluten free lunch or dinner.

Prep Time10

Cook Time20

Course: dinner, lunch

Cuisine: Japanese

Keyword: sushi, tuna

Servings: people

Author: Sarah Howells

Ingredients

120 g uncooked sushi rice
100 g spinach leaves
4 baby cucumbers
4 radishes
1 spring onion (green onion / scallion)
2 tbsp black sesame seeds
2 tbsp sriracha mayo

For the tuna:

2 x 145 g tins tuna in spring water (drained)
2 tbsp toasted sesame oil
2 tsp gluten free tamari

For the dressing:

1 lime
2 tbsp gluten free tamari
2 tbsp sriracha hot sauce
2 tsp rice wine vinegar

Metric - US Customary

Instructions

To cook the sushi rice:

Add the sushi rice to a bowl and fill with cold water. Use your hand to swirl the rice around, drain the cloudy water off and repeat 4-5 times until it starts to get clearer. Cover the rice with fresh, cold water then leave to soak for 15-20 minutes.
After soaking, drain off the water. Fill a small pan with 220ml cold water then add the rice. Place the pan on the hob, with the lid on, and bring to the boil. Turn down to a simmer and leave to simmer, lid on, for 10 minutes.
After 10 minutes, turn off the heat but leave the lid on the pan of rice for a further 10 minutes.

To prepare the tuna sushi bowl:

Drain the tuna and add to a bowl. Add the sesame oil and tamari and use a fork to flake the tuna, mixing it together in the dressing.
Juice the lime, then add to a separate bowl along with the tamari, rice wine vinegar and sriracha sauce to make the marinade. Mix well.
Shred the spinach and divide between two serving bowls. Chop the cucumbers into small pieces and finely slice the radishes, then and split evenly between the bowls, along with the edamame beans.
Split the cooked rice between the bowls, and then add the dressed tuna. Finely chop the spring onion and sprinkle over the top.
To finish, pour over the marinade, sprinkle with black sesame seeds and finish with a drizzle of sriracha mayo on each bowl.

Notes

Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this sushi bowl recipe should look at each stage.
Storing: Check out the Frequently Asked Questions above this recipe card for more information on sushi bowls, dairy and egg free, and making ahead.
Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Tuna Sushi Bowl!

Nutrition

Calories: 439kcal | Carbohydrates: 61g | Protein: 8g | Fat: 19g